I can eat it in many ways and sometimes just as it is.
Being an excellent source of protein and calcium, paneer is another versatile item that can not only be served in a dry and gravy form but can also be used for preparing a sweet dish!
Today I share a slightly tedious but a perfect party dish that will showcase your efforts for friends.
Lets serve Paneer Kofta Curry or Cottage Cheese Dumplings in Tomato Gravy.
Ingredients for 5-6 Servings:
- 200gms paneer
- 1 large boiled potato
- 2 medium size onions
- 3 medium size tomatoes
- 2 inch ginger
- 4-5 green chillies
- 2-3 tbsp. besan/chickpea flour
- 2 tsp. zeera/cumin powder
- 2 tsp. dhania/coriander powder
- 2 tsp. garam masala powder
- 2 tsp. crushed black pepper
- 2 tsp. red chilly powder
- 1 tsp. haldi/turmeric
- 3-4 elaichi/cardamoms
- 1 inch stick dalchini/cinnamon
- 1/4 cup fresh cream
- 1 tsp. sugar
- salt to taste
- vegetable oil for frying and cooking
Method:
Take a large mixing bowl and add boiled potato, paneer, besan, crushed black pepper and salt.
Mix them thoroughly and form a dough.
Form kofta-like shapes of your desire.
I made two varieties - cylindrical and round.
Prepare all the raw koftas and meanwhile heat oil for deep frying.
Fry koftas few at a time.
Keep aside all the fried koftas.
Now in a kadhai, heat some oil.
On low heat, stir whole spices like elaichi and dalchini.
In blender, puree onions, ginger and green chillies.
Add the puree to the oil and fry till onions turn light brown.
Add chopped tomatoes and all the dry powder spices, salt and sugar.
On low heat, keep stiring till oil surfaces on top.
Add appropriate amount of water for gravy.
After the gravy boils and oil surfaces on top, add the fried koftas.
Simmer for no more than 5 minutes on low flame.
Drizzle some fresh cream on top.
Drizzle some fresh cream on top.
Serve warm with rice, roti or paratha.
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